Coca de Sant Joan

Pasos

• Preparation of sourdough:
• In a bowl, dissolve the yeast in warm water (26 °C), then add the flour and mix all the sourdough ingredients together and let stand covered with a cloth for 1 hour.
• Preparation of the coca dough:
• In another bowl, mix the sourdough with the milk, eggs, sugar, salt, sifted flour and lemon zest. Let stand for 15 minutes.
• Knead by hand on a table dusted with flour and shape the dough on a board.
• Add the softened butter to the dough and knead again.
• Stretch and fold the dough.
• Let it rest on flour, form a ball and cover with an upside down bowl. Let stand for 15 minutes.
• Turn the dough over so that it acquires tension and let it rest for another 30 minutes, until it doubles in volume.
• The dough should weigh about 800 g. Weigh and divide into portions.
• Rest each portion for 2 minutes in the form of a ball, spreading oil and sprinkling flour on top.
• Option garnish with pastry cream:
• Place the dough on a silicone mat or baking paper on top of the pan.
• Roll out the dough using an oiled rolling pin.
• Ferment in an airtight box or in the oven for 1 hour.
• Mark the dough diagonally.
• Add the pastry cream.
• At the end of fermentation, add pine nuts and sliced almonds.
• Preheat the oven to 250 °C and then reduce the temperature to 200 °C, just before baking add an ovenproof glass with 150 ml of water underneath to create humidity. Bake for 20 minutes.
• Spray with aniseed or orange essence, using a spray bottle or a pastry brush.
• Let it cool on a wire rack.

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• Fruit garnish option:
• Roll out the dough and place it on a tray using an oiled rolling pin. Paint the surface with beaten egg and place the halved fruit.
• Leave to ferment in a box for 1 hour.
• Add pine nuts, sugar, almonds, candied oranges and candied red cherries.
• Preheat the oven to 250 °C and then reduce the temperature to 200 °C, just before baking add an ovenproof glass with 150 ml of water underneath to create humidity. Bake for 25 minutes.
• Sprinkle with anise or orange essence.